Guest guest Posted March 18, 2005 Report Share Posted March 18, 2005 How did your beans turn out? Donna matrixenos <matrixenos wrote: Heya Donna I'd like to " see " it, please. I don't have the courage yet to try the water baths and such. I'm a non-attempting skiddish jarrer. (btw, I've got a crock full of pintos that I threw a sheet of kombu into. I was hoping it would be done by now - but the beans are still a little firm - just barely - maybe another hour or so and then have to wait for it to cool down. So far I'm just leaving the sheets in the dishes as oppose to taking them out. Good stuff!) Shawn , GeminiDragon <thelilacflower> wrote: > I have a recipe for pickled garlic that is wonderful if you would like it. I don't like pickled eggs though. Eeeeeuuuuuuuuu.LOL....Donna > > matrixenos <matrixenos@h...> wrote: > I'm a pickle fan too (or anything pickled). Sooo good. Olives and > capers and pickled jalps and onions. > > I'll never try a pickled egg though. > > S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2005 Report Share Posted March 19, 2005 Donna! The beans turned out tasting great. The problem was that they did not fully cook (just a bit firm). I actually had to pop them back into the crockpot for about 4 hours last night on low. I thought that would do the trick, but I checked them after turning it off and the buggers are still a bit firm. So long as they are ok to eat that way, I won't mind because the flavor is wonderful (from the stock that thickened up - I used plenty of chile powder, cumin and some liquid mesquite smoke amongst other things). I'm actually using a new crockpot (bigger with LED readout and timer, etc.). I'm wondering if it's a bit off. The functions didn't light up or act as the instructions indicated. As well, I turned it on low last night and the liquid was nearly bubbling and the crockpot felt as if it were set on high. Anywho, I transferred some of them to my other one - probably going to put that on high today for a couple of hours. It's very frustrating to smell how good they are for two days and want to eat some! They shall be surrendering sometime this weekend! Shawn , GeminiDragon <thelilacflower> wrote: > How did your beans turn out? Donna > > matrixenos <matrixenos@h...> wrote: > Heya Donna > > I'd like to " see " it, please. I don't have the courage yet to try the > water baths and such. I'm a non-attempting skiddish jarrer. > > (btw, I've got a crock full of pintos that I threw a sheet of kombu > into. I was hoping it would be done by now - but the beans are still > a little firm - just barely - maybe another hour or so and then have > to wait for it to cool down. So far I'm just leaving the sheets in the > dishes as oppose to taking them out. Good stuff!) > > Shawn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2005 Report Share Posted March 19, 2005 Hi Shawn, I've had beans do the same thing. I doubt it's the crockpot, probably the batch of beans. I bought some coba beans and they were great, second bag I had to cook an extra 6 hrs and they just didn't have the same texture. Enjoy your day and beans also......Donna matrixenos <matrixenos wrote: Donna! The beans turned out tasting great. The problem was that they did not fully cook (just a bit firm). I actually had to pop them back into the crockpot for about 4 hours last night on low. I thought that would do the trick, but I checked them after turning it off and the buggers are still a bit firm. So long as they are ok to eat that way, I won't mind because the flavor is wonderful (from the stock that thickened up - I used plenty of chile powder, cumin and some liquid mesquite smoke amongst other things). I'm actually using a new crockpot (bigger with LED readout and timer, etc.). I'm wondering if it's a bit off. The functions didn't light up or act as the instructions indicated. As well, I turned it on low last night and the liquid was nearly bubbling and the crockpot felt as if it were set on high. Anywho, I transferred some of them to my other one - probably going to put that on high today for a couple of hours. It's very frustrating to smell how good they are for two days and want to eat some! They shall be surrendering sometime this weekend! Shawn , GeminiDragon <thelilacflower> wrote: > How did your beans turn out? Donna > > matrixenos <matrixenos@h...> wrote: > Heya Donna > > I'd like to " see " it, please. I don't have the courage yet to try the > water baths and such. I'm a non-attempting skiddish jarrer. > > (btw, I've got a crock full of pintos that I threw a sheet of kombu > into. I was hoping it would be done by now - but the beans are still > a little firm - just barely - maybe another hour or so and then have > to wait for it to cool down. So far I'm just leaving the sheets in the > dishes as oppose to taking them out. Good stuff!) > > Shawn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2005 Report Share Posted March 19, 2005 Yeah...sometimes if the beans are old I think, they don't cook up right. Also, make sure you don't salt them till they are pretty much done! I love canned beans for the time they save... m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2005 Report Share Posted March 19, 2005 Did the kombu soup recipe open for you? I sure will remember the salt at the last hour in the crockpot from now on, thanks to you and Mel for that bit of info.....Donna matrixenos <matrixenos wrote: Donna thanks, I think you are right about the beans being old (I hadn't thought about that). I bought these pintos from a big ole bulk bin (not from a bag) at the grocery store and they've been in my pantry for several months. Mel thanks, I don't salt anything until pretty much the end of cooking, especially in the crockpot. Any soups or stews or beans in this case, I actually don't season it until the last hour or two (but of course the onion, garlic and jalapenos do go in first with me). Does the salt break the beans down during the cooking process? What kind of effect does it have on them? tia Shawn , GeminiDragon <thelilacflower> wrote: > Mel, I didn't know that about the salt. Great news and I thank you. I think old beans shrivel a bit and they are hard to cook up too. Donna > > melissa_hopp <hoppmel@c...> wrote: > Yeah...sometimes if the beans are old I think, they don't cook up > right. Also, make sure you don't salt them till they are pretty > much done! I love canned beans for the time they save... > > m Quote Link to comment Share on other sites More sharing options...
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